Cucumber Salad Recipe with Dill and Red Onion

The best easy cucumber salad—bright, crunchy, and always a hit. Thinly sliced cucumbers marinated in a sweet-and-sour brine produce a refreshing salad with a light pickled flavor. It’s perfect as a side, great in sandwiches, and keeps well when stored in its marinade.

I often prepare a batch and keep it refrigerated in the brine. These cucumbers are fantastic tucked into ham and cheese sandwiches—add a layer of the thinly sliced, chilled cucumbers and you get a delightful contrast of flavor and crisp texture. The tang of the vinegar with a touch of sugar pairs especially well with savory fillings.

The trick to this easy cucumber salad is allowing time for the vinegar to infuse into the cucumber slices. Start by salting the cucumbers to draw out excess moisture—this concentrates their flavor and helps them stay crisp. After rinsing and drying the slices, pour the cooled vinegar-sugar mixture over them and refrigerate so the flavors meld.

This recipe is simple and versatile. The taste is sweet-and-sour thanks to the vinegar and sugar, giving the salad a lightly pickled character without canning. You can make it ahead and keep it chilled until serving—bring it to a BBQ, a potluck, or add it to a buffet as a bright, crunchy side.

Recipe by Bonnie Price.

Instructions

1. Slice the cucumbers thinly and place them in a colander. Sprinkle generously with sea salt and let them drain for at least one hour. Flip the cucumbers occasionally to help draw out excess liquid. This step concentrates flavor and helps retain a crisp texture.
2. Rinse the salted cucumbers with cold water to remove excess salt, then drain well. Transfer the slices to paper towels and pat dry. Place the cucumbers in a lidded container with the thinly sliced onion, if using.
3. In a small saucepan, combine the white vinegar, water, and sugar. Warm gently and stir until the sugar dissolves, then bring to a slow boil and simmer briefly until the liquid is clear. Remove from heat and allow the brine to cool completely.
4. Once the brine is completely cool, pour it over the cucumber and onion slices, ensuring the vegetables are fully submerged. Seal the container and refrigerate to marinate.

Tip: This cucumber salad is best when made the day before serving so the flavors have time to develop. If you need to serve the same day, prepare it early and allow several hours to marinate in the refrigerator.

Notes and Variations

These suggestions help you adapt the salad to taste and occasion:

• Reduce sugar for a tarter, less sweet result, or substitute a natural sweetener to lower refined sugar.
• Add fresh dill, chopped fresh mint, or a sprinkle of black pepper for additional flavor. Dill complements cucumbers beautifully if you want a more classic pickled taste.
• For a lighter version, replace part of the white vinegar with apple cider vinegar for a slightly fruitier tang.
• If you prefer a crisper bite, salt the cucumber slices for a shorter time and pat very dry before mixing with the brine.
• Use this salad as a topping for sandwiches, a side for grilled meats and fish, or serve it alongside rice dishes and cold spreads.

Storage

Store the cucumber salad in a sealed container in the refrigerator. Kept submerged in the brine, it will stay fresh and crisp for several days. Before serving, give it a quick stir and drain excess liquid if desired.

Recipe Card

Best Cucumber Salad

Yield: 6

Prep Time: 30 minutes

Total Time: 30 minutes (plus marinating)

Bright, crunchy cucumber slices in a sweet-and-sour brine. This easy pickle-style cucumber salad is refreshing, simple to make, and great for picnics, potlucks, and sandwiches.

Ingredients

• 4 medium cucumbers, thinly sliced
• 1 small red or white onion, thinly sliced (optional)
• 1 cup (240 ml) white vinegar
• 1/2 cup (120 ml) water
• 3/4 cup (150 g) sugar
• Sea salt

Instructions

1. Salt the sliced cucumbers in a colander and drain for at least one hour, flipping occasionally.
2. Rinse, dry, and transfer cucumbers to a container with the onions.
3. Heat vinegar, water, and sugar until the sugar dissolves; simmer briefly, then cool completely.
4. Pour cooled brine over cucumbers, refrigerate, and allow to marinate before serving.

Nutrition (approx.):

Calories: ~117 per serving; Carbohydrates: ~28 g; Sodium: ~100 mg. Values are estimates and will vary with ingredient choices and serving sizes.